A smaller, more intimate crowd didn't limit the menu at Chef Ball held Sept. 14 at the Pulaski Technical College Culinary Arts and Hospitality Management Institute. In fact, this year's meal created by top Arkansas chefs had 10 -- yes 10 -- courses, and every course was paired with a wine or special drink.
The sold-out event, limited to 130 guests, was hosted by the American Culinary Federation Central Arkansas Cooks Association and was an evening for honoring their own. Rolf Tinner was named to the association's Hall of Fame, and Marc Gustav with the Capital Hotel was named chef of the year. Student of the year was Gustavo Garcia and sous chef of the year was Robin Dixon. Renee Smith and Shane Henderson both received a Todd R. Gold Award.
And what did the chefs serve the crowd of other chefs? The soup was a chilled tomato ceviche served with an anchovy cracker by Chef Dan Capello. The fish course was a pickle spice crusted Chilean sea bass in a chilled sweet garlic court bouillon by Chef Matthew Cooper and intermezzo was hibiscus and lemon verbena sorbet by Suzanne Campbell. The main course was a surf and turf redesign with a filet and shrimp served with a truffled mushroom Duxelle and a spicy Cabernet wine reduction sauce by Chef Philippe Ducrot.
Chefs creating the other courses were Billy Ginocchio, Daniel Darrah, Robert Best, Jason Knapp, Coby Smith, Cindy Malik, Brian Kearns, Jan Lewandowski and Cathy Kincaid. Wine pairings were by Lorri Hambuchen and Ken Lipsmeyer. Students at the culinary institute assisted with preparing and serving the dishes.
Jason Knapp is president of the association and Todd R. Gold serves as chairman of the board.
-- Story and photos by Cary Jenkins
High Profile on 09/21/2014